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Mark S

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Our 'team' served this at an elegant fundraising dinner for 30, as the 2nd of 5 courses. VERY well received! Some modifications: - Used about 2/3 the qty of chopped mushrooms (crimini, rough-chopped) - Used 1-2 shitake mushrooms per serving, in lieu of reserved mushrooms (after straining). - Used double the qty of spinach leaves - Used Edward & Sons Not-Chick'n bouillon cubes in lieu of chicken broth (making it vegetarian) We DID strain the veggies, for our elegant meal. (but kept them, to add-back-in for hearty mushroom soup leftovers). One guest assured us that this mushroom soup was better than the offering she tried at a recent chef's competition in Puerto Vallarta, Mexico! Thanks for a great recipe!